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Journal Abstract Search

298 related items for PubMed ID: 30955671

  • 1. Grape juices produced from new hybrid varieties grown on Brazilian rootstocks - Bioactive compounds, organic acids and antioxidant capacity.
    da Silva MJR, da Silva Padilha CV, Dos Santos Lima M, Pereira GE, Filho WGV, Moura MF, Tecchio MA.
    Food Chem; 2019 Aug 15; 289():714-722. PubMed ID: 30955671
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  • 2. Phytochemical profile of Brazilian grapes (Vitis labrusca and hybrids) grown on different rootstocks.
    da Silva MJR, Paiva APM, Souza JF, Padilha CVDS, Basílio LSP, Lima MDS, Pereira GE, Corrêa LC, Vianello F, Lima GPP, Moura MF, Tecchio MA.
    PLoS One; 2022 Aug 15; 17(10):e0275489. PubMed ID: 36264899
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  • 5. Polyphenolic Profile and Antioxidant Activity of Whole Grape Juices from Vitis labrusca and Brazilian Hybrid Grapes in Two Training Systems.
    Domingues Neto FJ, Pimentel Junior A, Borges CV, Rodrigues JD, Figueira R, Moura MF, Minatel IO, Nunes A, Lima GPP, Tecchio MA.
    Antioxidants (Basel); 2024 Sep 19; 13(9):. PubMed ID: 39334791
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  • 6. Phytochemicals, Monosaccharides and Elemental Composition of the Non-Pomace Constituent of Organic and Conventional Grape Juices (Vitis labrusca L.): Effect of Drying on the Bioactive Content.
    Haas IC, Toaldo IM, de Gois JS, Borges DL, Petkowicz CL, Bordignon-Luiz MT.
    Plant Foods Hum Nutr; 2016 Dec 19; 71(4):422-428. PubMed ID: 27738868
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  • 9. Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: phenolic and elemental composition and effect on lipid peroxidation in healthy subjects.
    Toaldo IM, Cruz FA, Alves Tde L, de Gois JS, Borges DL, Cunha HP, da Silva EL, Bordignon-Luiz MT.
    Food Chem; 2015 Apr 15; 173():527-35. PubMed ID: 25466055
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  • 10. Acute consumption of organic and conventional tropical grape juices (Vitis labrusca L.) increases antioxidants in plasma and erythrocytes, but not glucose and uric acid levels, in healthy individuals.
    Toaldo IM, Cruz FA, da Silva EL, Bordignon-Luiz MT.
    Nutr Res; 2016 Aug 15; 36(8):808-17. PubMed ID: 27440535
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  • 11. Bioactive compounds of juices from two Brazilian grape cultivars.
    da Silva JK, Cazarin CB, Correa LC, Batista ÂG, Furlan CP, Biasoto AC, Pereira GE, de Camargo AC, Maróstica Junior MR.
    J Sci Food Agric; 2016 Apr 15; 96(6):1990-6. PubMed ID: 26084730
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  • 12. Antioxidant Properties and Phenolic Compounds of Vitamin C-Rich Juices.
    Nowak D, Gośliński M, Wojtowicz E, Przygoński K.
    J Food Sci; 2018 Aug 15; 83(8):2237-2246. PubMed ID: 30044505
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  • 13. Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil.
    Lima Mdos S, Silani Ide S, Toaldo IM, Corrêa LC, Biasoto AC, Pereira GE, Bordignon-Luiz MT, Ninow JL.
    Food Chem; 2014 Oct 15; 161():94-103. PubMed ID: 24837926
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  • 15. Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends.
    Moser P, Telis VRN, de Andrade Neves N, García-Romero E, Gómez-Alonso S, Hermosín-Gutiérrez I.
    Food Chem; 2017 Jan 01; 214():308-318. PubMed ID: 27507480
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  • 16. Authentication of geographical origin and crop system of grape juices by phenolic compounds and antioxidant activity using chemometrics.
    Granato D, Koot A, Schnitzler E, van Ruth SM.
    J Food Sci; 2015 Mar 01; 80(3):C584-93. PubMed ID: 25675840
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  • 17. Phenolic content and antioxidant activities of white and purple juices manufactured with organically- or conventionally-produced grapes.
    Dani C, Oliboni LS, Vanderlinde R, Bonatto D, Salvador M, Henriques JA.
    Food Chem Toxicol; 2007 Dec 01; 45(12):2574-80. PubMed ID: 17683842
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  • 18. Brazilian red wines made from the hybrid grape cultivar Isabel: phenolic composition and antioxidant capacity.
    Nixdorf SL, Hermosín-Gutiérrez I.
    Anal Chim Acta; 2010 Feb 05; 659(1-2):208-15. PubMed ID: 20103126
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  • 20. Effect of drying methods on the phenolic content and antioxidant capacity of Brazilian winemaking byproducts and their stability over storage.
    Barcia MT, Pertuzatti PB, Rodrigues D, Bochi VC, Hermosín-Gutiérrez I, Godoy HT.
    Int J Food Sci Nutr; 2015 Feb 05; 66(8):895-903. PubMed ID: 26560711
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